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All in One Basket: Thai ginger-peanut deviled eggs

As embarrassing as it is to admit, I have yet to crack the code on hard-boiled eggs. I’m no good at making them. I undercook or overdo them every single time. That’s why I talked Joel (an eggspert) into hard-boiling all of my eggs for me — and why I’ll leave you to your Googling or your phone calls to Mom to seek out your own hard-boiling techniques. But the Thai ginger-peanut filling? That I can bring to the table.

6 hard-boiled eggs, peeled

2 tablespoons peanut butter

1/4 teaspoons salt

1 teaspoon rice vinegar

2 teaspoons lime juice

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/4 teaspoon fresh grated ginger

3 tablespoons coconut milk

cilantro leaves for garnish

Halve the eggs lengthwise. Remove the yolks, and set aside. Cover the whites and refrigerate.

Combine the yolks, peanut butter, salt, vinegar, lime juice and spices in a food processor. Blend until smooth, scraping down the sides of the bowl as you go. Continue to blend, adding the coconut milk in a steady stream through the intake. The mixture should have the consistency of mousse.

Spoon the mixture into a pastry bag fitted with plain tip (or into a zip-top bag with a corner snipped off), then pipe the it into the reserved egg-white halves. Top each half with a cilantro leaf.